Modification of red rice starch by a combination of hydrothermal pretreatments and α-amylase hydrolysis-Reference-Cited by-同舟云学术

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Modification of red rice starch by a combination of hydrothermal pretreatments and α-amylase hydrolysis

Published:2022-11 Issue: Volume:296 Page:119963
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Almeida Raphael Lucas Jacinto,Rios Nathália Saraiva,dos Santos Everaldo Silvino

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Université de Franche-Comté

Department of Environmental Quality

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference76 articles.

1. Official methods of analysis of AOAC International,2016

2. Functional properties of native, physically and chemically modified breadfruit (Artocarpus artilis) starch;Adebowale;Industrial Crops and Products,2005

3. Influence of enzymatic hydrolysis on the properties of red rice starch;Almeida;International Journal of Biological Macromolecules,2019

4. Rheological and technological characterization of red rice modified starch and Jaboticaba peel powder mixtures;Almeida;Scientific Reports,2021

5. Impact of hydrothermal pretreatments on physicochemical characteristics and drying kinetics of starch from red rice (Oryza sativa L.);Almeida;Journal of Food Processing and Preservation,2021

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2. Improving physicochemical and nutritional attributes of rice starch through green modification techniques;Food Chemistry;2024-11

3. Exploring the potential of native and modified starch and starch nanocrystals in Pickering emulsions: current advances, future perspectives, and challenges;Food Bioscience;2024-10

4. Effect of freezing rates on α-amylase enzymatic susceptibility, in vitro digestibility, and technological properties of starch microparticles;Food Chemistry;2024-09

5. Modified Starch from Mango Pickling Industry Waste: Comparison of Physical and Chemical Modification;Starch - Stärke;2024-05-15

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